Mexican Turkey and Squash Stew Recipe

Name: Mexican Turkey and Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless, boneless turkey breast; 2 teaspoons ground cumin; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 8 large sprigs thyme or 1 teaspoon dried thyme; 1 large onion, chopped; 1/2 pound small red-skinned potatoes, thinly sliced; 1 pound cubed peeled butternut squash; 2 small yellow squash or zucchini (about 1/2 pound), cut into thick half-moons; 3/4 cup prepared salsa verde; 1 cup crumbled corn tostadas or tortilla chips, plus more for serving

Servings: persons

1 1/2 pounds skinless, boneless turkey breast
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
8 large sprigs thyme or 1 teaspoon dried thyme
1 large onion, chopped
1/2 pound small red-skinned potatoes, thinly sliced
1 pound cubed peeled butternut squash
2 small yellow squash or zucchini (about 1/2 pound), cut into thick half-moons
3/4 cup prepared salsa verde
1 cup crumbled corn tostadas or tortilla chips, plus more for serving

1
Cut the turkey into 1 1/2-inch pieces.
2
Sprinkle with the cumin, and salt and pepper to taste.
3
Heat the olive oil in a Dutch oven or large pot over high heat.
4
Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes.
5
Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
6
Stir in 5 cups hot water, the potatoes, butternut squash, zucchini, salsa and tostadas (the tostadas will dissolve and help thicken the broth).
7
Cover and bring to a boil, then uncover and reduce to a simmer.
8
Cook until the vegetables are tender and the turkey is just cooked through, about 15 minutes.
9
Serve with more tostadas.
10
Per serving: Calories 491; Fat 14 g (Saturated 2 g); Cholesterol 68 mg; Sodium 449 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g
11
Photograph by Antonis Achilleos

1523

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds skinless, boneless turkey breast, 2 teaspoons ground cumin, Kosher salt and freshly ground pepper, 2 tablespoons extra-virgin olive oil, and more.

Yes, Mexican Turkey and Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Turkey and Squash Stew

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